• Tsuchiya Kame no Umi Junmai Ginjo Hiyaoroshi Komotozukuri (720ml)
  • Tsuchiya Kame no Umi Junmai Ginjo Hiyaoroshi Komotozukuri (720ml)
  • Tsuchiya Kame no Umi Junmai Ginjo Hiyaoroshi Komotozukuri (720ml)
  • Tsuchiya Kame no Umi Junmai Ginjo Hiyaoroshi Komotozukuri (720ml)
  • Tsuchiya Kame no Umi Junmai Ginjo Hiyaoroshi Komotozukuri (720ml)
  • Tsuchiya Kame no Umi Junmai Ginjo Hiyaoroshi Komotozukuri (720ml)
  • Tsuchiya Kame no Umi Junmai Ginjo Hiyaoroshi Komotozukuri (720ml)
  • Tsuchiya Kame no Umi Junmai Ginjo Hiyaoroshi Komotozukuri (720ml)

Tsuchiya Kame no Umi Junmai Ginjo Hiyaoroshi Komotozukuri (720ml) 亀の海 純米吟醸 ひやおろし 生酛造り

The deep character of organically cultivated  Sankenishiki from Kiyokawa, Saku City, is expertly coaxed through the ancient kimoto tzukiri starter preparation. Gorgeously structured, this is a modern Kimoto which captures the essence of Terroir Saku-Kiyokawa.

土屋酒造店では土地の風土を汲み上げたすっきりとしたモダンなお酒に仕上げるために、佐久市清川産有機JAS認定栽培米「山恵錦」を使用しています。

style
light and refreshing
availability
Seasonal (Autumn Release)
on the palate
balanced and light umami
on the nose
sweet and fruity notes
RPR (Rice Polishing Ratio)
59%
Title
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  • Default Title
 

Even though this sake was brewed with a traditional yeast starter culture method, the taste is still balanced, with a light and moderate umami flavor. Thanks to its structure, it can be enjoyed warm too!

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Characteristics特徴

Prefecture
nagano
Rice
sankeinishiki
Alcohol
16%
SMV (Sake Meter Value)
-7
Acidity
1.8
Water Source
medium-soft groundwater from the Chikuma River
Yeast
unpublished

How to enjoy楽しみ方

Recommended pairings
chilli crab | chicken tandoori
Serving temperature
10°C-15℃
Serving vessels
white wine glass